Basil potato and egg salad

4 Servings

Ingredients

Quantity Ingredient
1 pounds 4 oz red new potatoes, scrubbed and quartered
¾ cup Nonfat plain yogurt
¼ cup Minced scallions
2 tablespoons +2 t low cal mayonnaise
1 tablespoon Cider or red wine vinegar
2 teaspoons Dijon or spicy brown mustard
1 teaspoon Basil
¼ teaspoon Salt
⅛ teaspoon White pepper
2 larges Hard cooked eggs, chopped
2 slices Cooked turkey bacon crumbled

Directions

1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature.

2. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving.

Each serving provides: 1 fat, ½ protein, 1 bread, 40 calories Per serving: 227 calories

Source: Weight Watchers Magazine, June 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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